Reviewed: Sep. 11, 2009

This was amazing! The only thing I changed was using tilapia fillets instead of salmon. I also served sprinkled with lemon juice and fresh cilantro. The flavour was out of this world and just popped! This will definitely be a permanent dish in our house!

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SESADLER

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Reviewed: Jul. 28, 2009

This was great ! Im trying to make fish at least once a week, and I thought I'd try this out...loved it ! My boyfriend was surprised when I told him the marinade was yogurt (fat free !) Only thing I changed was a little extra tumeric (1/2 tsp) and I didnt have any cilantro so I skipped that. Seriously I will be making this often, it was so easy and delicious.

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Alexis

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Reviewed: Jul. 14, 2009

Being someone who doesn't like fish, I quite enjoyed this meal and will make it again.

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CrystalCooks

Cooking Level: Beginning

Home Town: Collingwood, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jul. 1, 2009

We had high hopes for this dish but we thought it was just OK. I followed the recipe to a T and my husband still felt it was a bit bland. I definitely could taste the heat and garlic, but he was expecting more. I, too, added the juice of 1/2 a lemon like Caroline C recommended and it added a nice touch.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 15, 2009

Husband is a big fan of salmon with curry flavors, and this recipe did not disappoint. I marinated the fish for about 8 hours which was plenty. I cut back on the cayenne a little, and it still turned out pretty spicy. If i were to make this again, I would add a little bit of lemon or lime juice. Good stuff. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

Best salmon I've had in a long time.

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Julia

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Reviewed: Jun. 4, 2009

I love this recipe! I have tried it with salmon, tuna and chicken breast. They all came out great! I do add more seasoning then what it calls for. Thanks for the great recipe.

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MarkF

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Reviewed: May 10, 2009

This is fantastic! Seriously, if you eat salmon, you want to try this recipe. I didn't even marinate this overnight. I just threw it all into a bag and swished it around and put under my oven's grill. I didn't have fresh coriander, so I used fresh parsely and a pinch of ground coriander and I didn't use salt or chilli. I cooked my salmon from frozen, just wrap in foil for the first 5 or so minutes and I kept basting the salmon with the marinade when it cooked. I wouldn't do this if it marinated overnight however. I am going to marinate another batch now and have it for tomorrow night's dinner. Thanks. I am stunned at how great this is.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 19, 2009

Did not make any changes to this and it was great - a little blander that i would have like, but really good - and super easy. Marinate the night before, come home from work, throw on some brown rice and veggies and wah lah! I will probably try it again because it was so easy.

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 11, 2009

I love salmon and was looking for a new way to fix it. I also love Indian so this seemed perfect...and it was :-) So easy and quite tasty. I served it with saffron rice - a perfect side for this salmon.

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keh

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Reviewed: Jan. 13, 2009

I cut down a bit on the cayenne, still came out a little too spicy for the kids, who usually love spice. But really good as a whole. Served with basmati rice and salad.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Nov. 10, 2008

Very tasty! I advise watching it carefully if you have a powerful broiler - five minutes a side was enough to blacken both sides.

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Oct. 8, 2008

Very good! I made it as written and then served it with brown rice, mango chutney, and some raita (yogurt and cucumber). I will definitely make this again.

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CarlyB

Cooking Level: Intermediate

Living In: Seneca Falls, New York, USA

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Reviewed: Aug. 2, 2008

Super recipe! I cut the garlic in half and think that helped to bring out some of the other flavors (also because we have HUGE garlic cloves here in Norway!)I also wrapped it in foil and grilled it. A real keeper!:-)

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Candice

Cooking Level: Intermediate

Home Town: Borden, Indiana, USA

Living In: Trondheim, Sor-Trondelag, Norway

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Reviewed: Jun. 9, 2008

This recipe was so wonderful that I made it twice in two weeks! My two year old grandaughter couldn't get enough. I have made it with salmon and with trout. I substituted a ginger garlic paste for the ginger and garlic.

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MARLA113

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Reviewed: May 6, 2008

I had already stuck some salmon in a bag with some ginger and garlic with a little olive oil when I came across this recipe. I whipped it up and added it to the bag. The flavor of this fish was just wonderful. Not too strong, just even taste and goodness. I will definately try it again.

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umomar

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Reviewed: Mar. 22, 2008

We loved this! My husband is an Indian chef. I made this for dinner one night and he really enjoyed it! (Which is saying a lot, since he's not a huge fan of fish). Even the kids ate it...but they're used to the spicy stuff. I can't imagine eating Salmon any other way after trying this recipe.

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healthy, but tasty

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Reviewed: Mar. 5, 2008

This turned out really hot, and I'm not usually a fan of very spicy foods, but in this case it was a fresh, short lived burn, which was cooled by the moist fish and yogurt. I'm trying to get more fish into our diet, and this is a great way to add variety to our menu because it really tastes different than typical fish recipes.

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MAPLESUGAR

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Sagamihara, Kanagawa, Japan

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Reviewed: Jan. 17, 2008

With the yogurt and cumin I had high hopes . . . just wasn't as flavorful as I would have guessed. Suprisingly, the marinade made it taste fishy

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 3, 2008

My husband and I really enjoyed this as it was such a different way to make salmon! The marinade really gets into the fish, and it makes a nice, spicy flavor. We served it with okra, onions and mushrooms that we sauteed with Indian spices, and then just had some raw veggies (tomatoes, cucumbers, and carrots) on the side. Yum!

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Nilu

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

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